StoneGable Menu Plan April 26- May 2, 2010

After hosting a bridal shower on Sunday, I am planning an easy dinner week. I've had my fill of cooking!I am speaking at a woman's retreat this weekend, so I don't have to cook Firday and Saturday. Company is coming on Sunday and I can't wait!

I am still focusing on healthy lower calorie meals that are big on flavor and short on time. I will need that extra time this week to get my home back in order and get ready for the retreat.

Heat oil in a large skillet. Season chicken on both sides with salt and pepper. When hot, add pounded chicken breasts. Cook in batches. Do not crowd pan.Use other TBS olive oil as needed. Cook 3-4 minutes. Transfer cooked chicken to a platter. Loosly cover with foil to keep warm.

Put balsamic vinegar in pan and cook, scraping up all the brown bits in the pan. Cook until vinegar is reduced by half. Add soy sauce and any chicken juices accumulated on platter. Bring to a simmer.

Take pan off heat and add 1TBS butter. Stir butter to incorporate. Adjust seasoning with salt and pepper if needed. Pour over chicken.

Mix flour, salt and pepper on a plate. Dredge steak in four. Heat 1 TBS oil in a large skillet over medium high heat until hot. Add steak in batches and brown the outside of the beef. Put beef in slow cooker. Add remaining oil to skillet and heat. Add onions and pepper and cook for 5 minutes, stirring occasionally.
Add veggies to slow cooker. Put stewed tomatoes and catsup in skillet and stir up all the brown bits. Add tomatoes to slow cooker. Add carrots. Cook on low 8 hours.

Heat oven to 425 degrees. Cut stems off broccoli and drizzle with olive oil. Salt and pepper. Roast for 20-25 minutes. Remove from oven and set aside.

Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.

Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cream sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated-about 1 minute.

Whisk milk and flour in a bowl, making a slurry. Add to the skillet with a dash of salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in cheese until melted. Add chicken and broccoli until warmed through. Add the sauce to the pasta; gently toss. Serve immediately.

Lay out four sheets of aluminum foil---large enough to wrap around each piece of fish and make a pocket. Spray it with nonstick cooking spray. Place slices of lemon on foil. Place two fillets on the lemons. Add leeks. Squirt the juice of a lemon divided, on all fish. Wrap up into packets and grill on low for about 10 minutes. Fish shoud be flakey and not dry.

Recipe: Asparagus and Gruyere Tart
This is a lovely, company worthy side dish. It also makes a showy lunchen meal served with a salad.
Of course something this good is from Martha Stewart. Click HERE for recipe.

Recipe: Arugula Salad with Pine Nuts, Shaved Parmesan and Lemon Vinaigrette
This is my all time favorite salad. And everyone just loves it! So spring inspired and mouth watering!
Click HERE and see Tuesday's SG Menu.

Preview of upcoming week:

Have a Happy and Healthy Week!

21 comments:

Why can't I be as organized as you? When did you start drawing out weekly menus? I have a friend who does it too. But she works, so she cooks all of her meals on Sunday. I would love to have someone guide me thru the process.

Oh it all sounds so good! There is no way that I would ever fit in that Tinkerbell costume the way I eat! I can't wait for the cupcake tutorial. They look too cute to eat! I was waiting for your menu to go to the store. Now that I just got back I am thinking that I should go again. How many burritos does that make? I want to make some for dinner and then freeze some for another time too. That is my new trick. I have been making double batches and then freezing half. I kinda depleted my stash the last 2 weeks cause I just wasn't in the mood to cook.

I do have those bagels coming for you this week! Two different kinds just for you! Both are yummy!

Yvonne! I had to laugh! I've been making that asparagus tart for years and never knew Martha made it- I don't even remember when I started! I'm betting you did a gorgeous shower- would have loved to have been there. We're also wiped out after Confirmation week and just getting caught up. Have a wonderful time at your retreat. I'm sure your speech will be wildly successful!xoxo Pattie

I just went back and saw your "upcoming" list. Allie has been practicing with fondant and we had an island full of daisies last week- then she didn't know what she wanted to do with them! It was pretty funny. And I get tons of questions on how to care for linens- I'll just send them all over to you :)xoxo Pattie

It's always a pleasure to stop by. Such good eats this week, as easy as you may think they are, they sound delicious. Like your list for what's coming up and hope the retreat goes well, and you get a little rest midst your speaking times.

I wish I were coming for dinner on Sunday! Thank you for the Swiss steak reminder. We haven't had it in a while and I'm going to use your recipe. When I was in elementary school, it was my favorite school lunch. That was many a decade ago but it was too good to forget. Your week sounds busy but wonderful. Have fun!

you are super organized!! impressive- i too make a weekly menu and post it on our fridge-although i admit my days get switched around quite often. forget about making swiss steak-will add that to next week's lineup. daisy cuppycakes look delic and very pretty- eager to see the tut.

Oh my goodness, you have your posts planned for the week. I'm still trying so hard to play catch up that I'm lucky when I get one post written. I have all these pictures and I just hope I remember why I took them!

The menu this week sounds great. I use my crockpot all year. I love starting something in the morning and not thinking about it all day.

Hi Yvonne. It's impressive, how you act in your kitchen. I imagine you are working there like an octopus with several arms. Your menu sounds terrific. I will try to make some of this recipes.Greetings, Johanna

The chicken sounds great, I do something similar deglazing the pan with sherry (instead of balsamic). I think I will try the vinegar for a change. I haven't thought of Swiss Steak in years, I used to make it all the time back in the day, 70s and 80s. Thanks for the reminder!